Instant Pot Mashed Potatoes
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Instant Pot Mashed Potatoes that are buttery and cooked to perfection. These pressure cooker potatoes cook up in under 30 minutes! Easy to make with a dairy free option.
You’re making a delicious dinner, and you’ve run out of space on the stovetop. What’s one to do?
Use your instant pot! We love using our instant pot for main dishes like our Instant Pot Brisket, Instant Pot Chili, or Instant Pot Bottom Round Roast, but did you know it is great for making mashed potatoes too?
Instant Pot Mashed Potato ingredients
- Potatoes – The best potatoes for making mashed potatoes are Russet potatoes, which have a higher starch content. This results in the creamiest mashed potatoes. You can also use Yukon or Red bliss potatoes. We love using a combo of Russet and Yukon for the creamiest dreamiest mash!
- Water – You’ll need to add water to the instant pot so the potatoes steam. If you a richer flavor, you can use chicken broth or vegetable broth for vegan mashed potatoes.
- Butter – Adding the butter to the mashed potatoes first will help the starch bind to the fat in the butter, which helps texture and flavor. We use Country Crock plant butter for dairy free mashed potatoes.
- Whole Milk – A higher fat content in the milk results in creamier and richer mashed potatoes. We use full fat oat milk for dairy free.
- Seasoned Salt – We like to use seasoned salt in our mashed potatoes as it gives them a nice flavor in addition to the salt. You can also use regular salt or kosher salt, but we suggest adding it to taste if so.
- Black Pepper – You can leave this out or use white pepper. We love black pepper in our mashed potatoes.
How to make Instant Pot Mashed Potatoes
Place the trivet into your instant pot, then add the chopped potatoes and water.
Place the lid onto your instant pot and then set it to sealing mode.
Now it’s time to cook. We’ll cook the potatoes on manual high pressure for 8 minutes.
Once the potatoes are done cooking, we carefully quick release the steam.
Next, if there’s any residual water left, drain it. There shouldn’t be any, as this is a no drain recipe, but sometimes there can be a little bit.
Once you’ve drained the water out, we’ll leave the instant pot on warm mode and add in the salt and pepper to taste along with the softened butter.
Now mash the butter and potatoes together.
Once the butter is all absorbed, we’ll add in the milk and seasonings, 1/2 cup of milk at a time. Keep mashing until smooth or chunky, if you prefer. You could also use a potato ricer before adding the ingredients.
Serve with a tab of butter or garnish as desired.
Recipe tips and variations
- Sometimes potatoes need more liquid as the size of the potatoes or the water content may be less or more. Keep in mind we steamed this and didn’t boil them in water. Boiling in water causes them to absorb the moisture so they will need a bit more liquid added.
- Add your favorite herbs or even try roasted garlic or caramelized onions for a flavor kick.
- You can add fresh herbs, roasted garlic, caramelized onions, cheddar cheese, or even bacon!
Storage and reheating tips
- Refrigerate: Store any leftover mashed potatoes in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: To freeze mashed potatoes place them in an airtight freezer-safe container and freeze for 10-12 months.
- Reheat: To reheat mashed potatoes you can use the stovetop for a few minutes in a small saucepan, in the oven for about 30 minutes at 350 degrees F, or even in the microwave for a few minutes in a microwave-safe bowl.
Instant Pot Mashed Potatoes
Ingredients
- 5 lbs potatoes peeled and quartered, we like a mix of Russet and Yukon
- 1 cup cold water or broth
- 6 tablespoons butter softened – use country crock plant butter for dairy free
- 2 cups whole milk warmed – use more if needed, use oatly full fat for dairy free or country crock plant cream
- salt & pepper to taste
Instructions
- Insert the trivet into your instant pot and then place the pot into the instant pot. Add the potatoes, water, and salt. Place the lid onto the instant pot and set it to sealing.5 lbs potatoes, 1 cup cold water
- Cook on manual high pressure for 8 minutes in the instant pot. Carefully quick release the pressure once done. Then as long as the liquid has evaporated, dump the potatoes into the instant pot.
- Leave the instant pot in warm mode and add the butter. Use a potato masher to mash the potatoes. Once the butter is mixed in then, add the milk 1/2 cup at a time until you reach the desired consistency. Season with salt and pepper to taste.6 tablespoons butter, 2 cups whole milk, salt & pepper
- Serve as desired.
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Nutrition
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